Salted Maple Caramel Sauce
You will need a candy thermometer for this!
1 cup Wood’s Traditional Amber Rich Maple Syrup
2 Tbsp butter
1/4 cup heavy cream
1/4 tsp sea salt or kosher salt
Pour the maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip-on candy thermometer. You'll need a pan tall enough to allow the maple syrup to foam up as it boils. The heavy bottom helps prevent scorching. Most good quality saucepans will work.
Bring the syrup to a boil and boil until it reaches 227F - 230F, this is just under the softball stage.
Remove from heat and add the butter, stirring until it melts. Then add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
Pour into a heat-safe jar and let cool before refrigerating. It will thicken as it cools, and will thicken further in the refrigerator. This recipe makes just over a cup.